Carson's American Bistro

Contact Information

2000 Commomwealth Blvd
Ann Arbor, MI 48105

Health Report - 06/16/2015 (2 critical incident(s))

(Critical) Observed chemicals stored with single service containers on the dry storage shelf near the employee break area. Poisonous or toxic material shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles to correct move the noted items to the designated chemical storage area. Corrected: person in charge moved the noted items to the designated chemical storage area

(Critical) Observed the following soiled food contact surfaces: 1. Underside of shelf over the steam table on the cook line. 2. Slicer. 3. Green mandolin slicer. 4. 6 lexan containers soiled with a heavy build up of lime. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. Corrected: person in charge had the noted items washed, rinsed and sanitized

Observed the ice cream cooler with a heavy frost build up. Equipment shall be maintained in a state of repair and good condition. To correct defrost the noted cooler

Health Report - 12/04/2014 (4 critical incident(s))

(Critical) Observed the following holding out of temperature: a. Observed the following items holding above 41f for about 2 hours: 1. Ribs 53f due to a non-working two door reach-in cooler on the line. 2. Raw fish 53f due to a non-working two door reach-in cooler on the line. . 3. Cut tomato 53f due to a non-working two door reach-in cooler on the line. . 4. Raw hamburgers 53f due to a non-working two door reach-in cooler on the line. . 5. Coleslaw 47f in the two door upright cooler in the server area. B. Observed the following holding below 135f for under 2 hours: 1. Cheese sauce 63f out on the counter on the cook line. 2. Cooked chicken which was recently cooked from raw to 165f and holding at 130f in the well on the steam table on the cook line. Potentially hazardous food that is to be cold shall be held at 41f or below and potentially hazardous food that is to be held hot shall be held at 135f or above. To correct: a. Move all the cold food to the walk-in cooler to rapidly cool it down to 41f or below. B. Move all the hot food to the grill to reheat it to 165f for 15 seconds for hot holding at 135f or above. ,

(Critical) Observed the following: 1. 14 servings of roast beef that were slicer the day prior at 47f and still in the cooling process, located in the top loading three door cooler on the coo line, in a tightly sealed plastic bags. 2. Observed beer cheese soup that was cooked the day prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed

(Critical) Observed the following food contact surface soiled with food debris build up: 1. Slicer. 2. Underside of the mixing arm of the large mixer in the prep area. 3. Multiple utensils in multiple clean dish storage areas. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to correct wash, rinse and sanitize the noted items. ,

(Critical) Observed the following: 1. 14 servings of roast beef that were slicer the day prior at 47f and still in the cooling process, located in the top loading three door cooler on the coo line, in a tightly sealed plastic bags. 2. Observed beer cheese soup that was cooked the day prior at 50f and still in the cooling process, located in the walk-in cooler, in a tightly sealed container. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: discard the noted food and start cooling the noted food with one of the above, approved methods. Corrected: person in charge discarded the noted food and stated that the food would be cooled with an ice bath and would leave it loosely covered to allow the cold air to penetrate the noted food and would review the cooling process with the staff

Observed ceiling tiles in multiple locations in the kitchen poor repair. Physical facilities shall be maintained in good repair. To correct replace tiles. ,

Observed the following equipment in poor repair: 1. Gasket on the far right door torn on the three door top loading cooler on the cook line. 2. Walk-in cooler gasket. 3. Walk-in cooler defrost cycle happening during peak hours. Note: all food was still below 41f. 4. Two door top loading reach-in cooler not working on the cook line. Note: all food moved to different working cooler and was just stocked in the cooler before inspection. Equipment shall be maintained in a state of repair and condition to correct: 1,2. Repair or replace the noted gasket. 3. Adjust cooler to change the defrost time. 4. Repair cooler to hold cold food at 41f or below. Partial correction: 4. Person in charge had the cooler repaired and was noted to be rapidly dropping in temperature. ,

Health Report - 06/11/2014 (1 critical incident(s))

(Critical) Found cold time/temperature control for safety (tcs) food, a container shredded cheese 57 in a ice bath on the cooking line counter top that did not surround food container. Found tcs food, a container of steaks 48 to 50°F in an ice bath in the 2 door prep top cooler on the cooking line that did not surround food container. Found tcs food, cream cheese 48°F, whipped cream 50°F, tomatoes 50°F in the top portion of the 4 door prep top cooler, which was filled with ice that did not completely surround food containers. Pic corrected by discarding tcs food, and was instructed to completely surround food containers with ice if ice baths are used. Pic states facility is using ice to supplement coolers to cold hold tcs food at 41°F. To correct repair/replace coolers to hold tcs food at 41°F. Found hot tcs food, cheese sauce 127°F and other sauces 120°F in the hot holding in the middle of the steam table. Pic corrected by discarding all sauces in the steam table, and was instructed to monitor and verify sauces are reheated to minimum cooking temperatures or 165°F for 15 seconds, and held at 135°F. Found hot tcs food, a container of mashed potatoes 127°F in the alto shaam on the cooking line. Pic corrected by discarding potatoes and states alto shaam is generally not used for hot holding during lunch. Found hot tcs food, pans of cheese bread 120°F in the bread hot holding unit in the wait station area. Pic corrected by discarding bread. Pic states hot holding unit was not set to proper setting to maintain cheese bread at 135°F. Pic has been instructed to monitor and ensure cold tcs food is held at 41°F or lower and hot tcs food is held at 135°F and above. ,

Found the floor under equipment, edges and corners in the kitchen soiled with accumulation. To correct thoroughly clean floor and keep clean.

Found a container of avocado sauce stored on top of cut lettuce in the salad 3 door prep top cooler. Pic corrected by relocating avocado sauce to lower portion of the 3 door salad prep top cooler.

Found the spray nozzles in the dishwashing machine clogged with debris. To correct follow manufacturer's directions and clean spray nozzles.

Asked employee how the slicer is cleaned, employee replied slicer is broken down, parts taked to the dishwasher, and the slicer base is wiped down with soapy water and rinsed with sanitizer. Corrected by educating staff that slicer base is to be washed with soapy water, rinsed with clean water and then wiped down with sanitizer.

Found the tile grout on the cooking line worn. To correct repair tile grout.

Found wiping cloth stored on top of cutting board of the salad 3 door prep top cooler. Pic corrected by placing wiping cloth in the sanitizing bucket.

Found the mixer guard/shield soiled with accumulation and splash. To correct clean mixer guard/shield.

Found a cup of beverage without lid on the shelf by the salad/dessert area. Pic corrected by discarding beverage and was instructed to use cup with lid and straw in food prep areas.

Found the 2 door prep top cooler and 4 door prep top cooler on the cooking line (with ice baths), not holding tcs food at 41°F. To correct repair coolers to hold tcs food at 41°F. Found the cooking hood above fryer missing filter or spacer. To correct provide filter/spacer and eliminate gap in cooking hood.

Health Report - 12/13/2013 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food a container of sauce 113°F in the bottom of the alto shamm on the cooking line. Pic corrected by discarding sauce. Found tcs food, a container of mixed fruits and vegetable 90°F in the steam table. Pic corrected by placing mixed fruit and vegetable in a pan to reheat to 165°F for 15 seconds. Pic has been instructed to monitor and ensure tcs is reheated to 165°For 15 seconds prior to placing into hot holding units.

(Critical) Used a heat strip and found the dishwashing machine not hot water sanitizing dishes. Pic corrected by calling for repair, service tech arrived and repaired dishwashing machine, later verified dishwashing machine was hot water sanitizing dishes. Pic has been instructed to monitor and ensure employees are setting up dishwashing machine properly and checking dishwashing machine for proper operations.

Found a frozen package of pork thawing in the prep sink without running water. Pic corrected by placing pork in a container and placed under running water.

Found ceiling tile missing and out of place in various areas of facility. To correct replace missing ceiling tile.

Found a spray bottle of olive oil on the cooking counter without label. To correct provide label.

Found the removeable lids of prep top cooler stored on the floor of the storage room. To correct store removeable lids on shelf at least 6 inches off the floor.

Health Report - 07/03/2013 (3 critical incident(s))

(Critical) Found a garden type hose connected to the drain line of the steam table laying in the floor drain without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain.

(Critical) Found the underside and edges of the slicer blade, and areas surrounding the blade of the slicer soiled with accumulation of debris. Found the blade and surrounding areas of the can opener soiled with build up and accumulation of debris. To correct follow manufacturer directions and clean slicer and can opener or wash, rinse and sanitize food food contact surfaces of slicer and can opener.

(Critical) Found cold time/temperature control for safety (tcs) food, cream 50°F, spinach 57°F, fish 57°F, and pasta 50°F in the top and bottom portion of the 4 door prep top cooler. Pic corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. Note: at time of inspection a repair man arrived to repair cooler. Found cold tcs food, carrot cake 45°F, creme brulee 45°F in the left, bottom portion of the 3 door salad/dessert prep top cooler. Pic temporarily corrected by placing ice bags in cooler and moved food items to other working coolers as this cooler was heavily loaded with food items. Pic has been instructed to monitor and ensure tcs food is held at 41°F and repair if needed. Found hot tcs food, large pieces of prime rib 121-124°F in the top portion of the alto-shaam (cook and hot hold equipment) on the cooking line. Pic corrected by discarding prime rib, and has been instructed to re evaluate prime rib procedure, as prime rib that is cooked to 130°F and held at 130°F for 112 minutes, may be hot held at 130°F.

Found the sliding doors of the dumpster left open. To correct keep doors closed.

Found 4 door prep top cooler on the cooking line and the bottom portion of the 3 door salad/dessert prep top cooler not holding tcs food at 41°F. To correct repair cooler to hold tcs food at 41°F or lower.

Found a cup of beverage on the shelf above the prep table without cover. Employee corrected by discarding cup of beverage, and management was reminded to monitor and ensure employees are drinking from cups that have lids and straws.

Found the floor under equipment, edges and corners in the kitchen cooking/prep area, wait station and bar soiled with accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.

Found the red cutting board on the cooking/prep area with deep grooves. To correct either resurface cutting board to be smooth or replace cutting board.

Health Report - 01/04/2013 (0 critical incident(s))

Found the upper and lower spray nozzles of the dishwashing machine clogged with debris. Pic corrected by cleaning and deliming dishwashing machine.

Found a wiping cloth left on the top of the salad prep top cooler. Pic corrected by placing wiping cloth in sanitizing bucket.

Health Report - 07/11/2012 (0 critical incident(s))

Observed a gap along the floor and the bottom of the back door. To correct either repair/replace door sweep or use other means to eliminate gap.

Found the gasket surrounding the holder on the slicer cracked and no longer sealing surface. To correct repair/replace gasket.

Found containers of food stored on top of cut lettuce on the top portion of the salad/dessert prep top cooler. Pic corrected by placing containers of food on shelf in the lower portion of the cooler.

Found 2 dented cans of crab meat on the walk in cooler not clearly identified as dented cans. To correct provide a sign indicating dented cans, return to supplier for credit.

Found 2 covered containers of corn cooling on the walk in cooler shelf. Pic corrected by placing corn in a shallow, uncovered pan in the walk in cooler to rapidly cool.

Found the tile grout on the cooking line floor and through out facility worn and holding water and debris. To correct in future repair floor to be durable, smooth, cleanable and allows water to reasonably drain.

Found the floor (under equipment, edges and corners) on the cooking line soiled with accumulation and build up. To correct thoroughly clean floors and keep clean.

Health Report - 01/19/2012 (1 critical incident(s))

(Critical) Found cleaning chemicals stored next to food on the shelf under the prep table by the prep top cooler and fryer on the cooking line. Found spray bottles of cleaning chemicals stored next to food and food utensils on the shelf under the sink by the oven and 2 door prep top cooler on the cooking line. Pic corrected by re-locating cleaning chemicals to chemical storage area, and has been instructed to monitor and ensure staff are properly storing cleaning chemicals after each use.

Found the floor under and around the fryers on the cooking line soiled with grease and french fries. To correct clean floor and clean on a schedule to preclude accumulation

Found the spray nozzles of the dishwashing machine clogged with debris. To correct clean spray nozzles and clean as needed.

Found the door gaskets of the 2 door sectional reach in cooler torn and cracked. Found the blade of the can opener dull. Found the light cover of a light in the walk in cooler filled with water. Found the hood filters above the ovens with gaps. To correct repair/replace door gaskets, can opener blade, check walk in cooler for leak and clean light cover, and eliminate gaps on the hood.

Found the drain line of the steam table loose and laying on the floor with out air gap. Pic corrected by re-securing drain line of the steam table with ties and providing adequate air gap.

Found the tiled coving on the end of the cooking line with damaged and missing coving. To correct repair/replace damaged and missing coving.

Observed the presence of flies in the bar by the pop gun on the outer edge of the bar. To correct keep areas clean and dry, in good repair, and continue fly control methods.

Health Report - 07/13/2011 (2 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) beef roast 125°F in the 2 door sectional door hot holding unit on the cooking line. Pic temporarily corrected by discarding beef roast, and has been instructed not to use this hot holding unit, until repaired/replaced to cook ( to heat all parts to 130°F , and hold at 130°F for for 112 minutes), and then hot hold at 130°F.

(Critical) Found time/temperature control for safety (tcs) beef roast 125°F in the 2 door sectional door hot holding unit on the cooking line. Pic temporarily corrected by discarding beef roast, and has been instructed not to use this hot holding unit, until repaired/replaced to cook ( to heat all parts to 130°F , and hold at 130°F for for 112 minutes), and then hot hold at 130°F. ,

Found the 2 door sectional hot unit not holding tcs food (beef roast cooked to 130°F) at a minimum of 130°F. To correct repair/replace hot holding unit to hold beef roast at 130°F. Found the door gaskets of several cooler door cracked, torned and no longer sealing properly. To correct repair/replace door gaskets of coolers. Found the fan cover in the interior of the 4 door prep top cooler missing. To correct replace missing fan cover.

Found the drain line of the 2 compartment prep sink in the back kitchen leaking. To correct repair drain line of prep sink.

Found the tiled floor in various areas cracked, and the grout appear to be worn and no longer flush with floor tiles. To correct in future repair tile, and re-grout tiled floor.

Found a spray bottle of oil and a plastic squeeze bottle of water on the cooking line counter without label. To correct provide labels.

Found the doors of the dumpster left open. To correct keep doors closed.

Found the front door and door to the out door seating propped open. To correct keep doors closed.

Found the edges and surrounding areas of the cooking hood soiled with greasy build up. To correct clean as soon as possible, and clean on a schedule to preclude build up

Health Report - 01/04/2011 (1 critical incident(s))

(Critical) Found time/temperature control for safety (tcs) food, an opened carton of half and half 50°F, in an insulated container with some ice on bottom and sides of container. Pic corrected by discarding half and half, and has been instructed to monitor that tcs food is held at 41°F. Pic was reminded that if ice is to be used to hold tcs food at 41°F, it must completely surround food item. Note: this is not a repeated cold hold violation, as other occurred in different coolers or different situations. , found time/temperature control for safety (tcs) food, an opened carton of half and half 50°F, in an insulated container with some ice on bottom and sides of container. Pic corrected by discarding half and half, and has been instructed to monitor that tcs food is held at 41°F. Pic was reminded that if ice is to be used to hold tcs food at 41°F, it must completely surround food item. Note: this is not a repeated cold hold violation, as other occurred in different coolers or different situations. On follow up inspection found tcs food, an opened carton of half and half 41°F in a container surrounded by ice. Pic states she has been monitoring that employees are completely surrounding carton and ice level is maintained during operations. Violation corrected.

Found wiping cloths through out kitchen stored on counter tops or not submerged under sanitizer in sanitizing buckets. To correct store wiping cloths completely submerged under sanitizing buckets

Found the tiled floor in the entire facility in various areas with worn grout. To correct re-grout tiled floor to be durable, smooth, and easy to clean.

Found bread stored in trash liners in the walk in freezer. To correct discontinue storing bread in trash liners, and replace with food grade storage bags.

Found the gaskets of the lettuce coolers (silver kings) in the salad prep area torn and missing. Found the door gasket of the beef roast hot holding unit torn and hanging from the door. To correct replace damaged door gaskets of noted equipment